March 15, 2010

 

How to Cook Filet Mignon

filet mignon on plate

My husband loves filet mignon.  It is usually what he requests for dinner on his birthday, which happened to be last week.  Filet mignon is usually very expensive, and that has always made me nervous about cooking it.   I don’t want to ruin something that costs so much.  However, a few years ago I heard instructions on the radio for cooking filet mignon, and it has eased my worries.  Following those instructions has been successful for me every time.  In reality, I’ve never ruined it, I just fear that I will, and it helps me to rely on what has worked in the past.

filet mignon in packageThis year I took a risk and purchased individually packed filets, wrapped in bacon from Aldi.  They were 5 ounces each and only $1.79.   I should have bought one ahead of time to try out because I ended up being disappointed, and I should have known better.  They weren’t bad, and my husband didn’t mind, but they were not as tender as a filet should be.  It wasn’t the fault of the cooking, though.

This recipe can be followed whether the filets are wrapped in bacon or not.  The idea is to sear and brown the outside of the filet, then bake it to get it cooked in the center.
Preheat the oven to 400 degrees.  Cover the bottom of a skillet with a little olive oil and heat on medium high heat.  I used my electric skillet for this because it heats more evenly.  Sprinkle the filets with salt and any seasoning you desire to use.  I just used salt.  Place the filets in the skillet.  It should be hot enough that the filets sizzle.  Cook them for 3 minutes, turn them, and cook for another 3 minutes.  They should be nicely browned.

filet mignon in skillet

Put the filets in a baking pan.  I used my broiler pan, covered with foil for easy clean up.  Bake the filets in the oven for about 15 – 20 minutes, depending on how well you like them done.  This, of course, is the tricky part.  I usually tell by the feel, but that’s iffy.  You could use a instant read meat thermometer.  Let them sit for about 10 minutes before serving.

filet mignon on baking sheet

My husband wanted French fries and broccoli with it for his birthday.  The chef  I heard on the radio recommended serving it with a baked potato and asparagus.  However you serve it, I’m sure you’ll enjoy it.

For more great recipes stop by Tempt My Tummy Tuesdays and Tasty Tuesdays.

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Comments:
this is my kind of meal got my mouth watering yummm
 
Linda~
It's 9:11 AM and I'm drooling.
These look delicious!! YUMMY!
 
The high quality filets (think expensive! although I'm a fan of Omaha steak deals from time to time) are definitely wonderful ... they melt in your mouth. But, I have used the inexpensive bacon-wrapped ones before. Sometimes we pick them up on the way to our property for camping. The key to making those taste the best I think is marinating them. I always marinate them in an Italian dressing type marinade that I make, but Italian dressing works well, too. They are definitely tougher so they need some help. Your filets look very tasty! Searing and then not overcooking is definitely key to good steaks. :-) Now I'm wanting steak in the early a.m. LOL ... a rarity for me.

Shirley
 
These do look tasty. I too prefer the more expensive ones, but these aren't too bad in a pinch. You're right, they're much less tender. I wonder if they're filets at all, and not another cut of beef, wrapped like a filet?
 
I never make steak of any kind. I'm not even sure I remember the last time I bought it. This looks good and simple enough though. Maybe I will get some soon.
 
Beautiful! I'm sure your husband was pleased. :)
 
Birthday meals are so fun! Luckily my family always wants homemade pizza or lasagna. Still working on the gluten-free versions. :)
DomesticProductions15.com
 

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